Serum uric acid concentration due to Gnetum gnemon chip supplementation and quality changes analyses based on its chemical constituents in post-frying process

Abstract

Gnemon chip is a very promising material to be developed as functional food and pharmacological agents. However, it has been stigmatized for its tendency to trigger serum uric acid production.Meanwhile, frying has been assumed to deteriorate important metabolites. This study was aimed to determine uric acid concentration in post feeding and to examine the constituents fitness due to frying based on HPLC, HPTLC methods and antioxidant activity. Uric acid concentrations were found to be normal ranging from 1.07 to 1.35 mg/dl. All chromatograms possessed a similar profile with the raw. A major compound identified with gnemonoside D was isolated and used as a marker. DPPH assay demonstrated that all samples lasted potent antioxidant with IC 50 values ranging from 16.12 6 0.65 to 19.34 6 0.62 mg/ml, which is stronger than a-tocopherol. The developed analytical system can be used for future analytical standard in the manufacturing of Gnemon seed-based derivative products. Practical applicationsThis is the first article clarifying that Gnetum gnemon chip does not trigger serum uric acid in vivo.The stability and fitness post-frying processes based on chemical compositions and antioxidant activities were revealed. HPLC and HPTLC systems were successfully developed for quality control methods for future manufacturing or post-harvesting steps. Gnemonoside D was isolated and exhibited as a reliable marker.